Hello Bacon, Farewell Blog

I can’t believe my time here at Pork, Knife and Spoon is up!  It has been so much fun sharing my passion for pork with all of you the past three months.  I figured I would end my time here with a bang.  This video is nothing short of a bacon extravaganza.  I enlisted the help of my friend (and fellow red-head) Ashley to whip up a bacon feast.  From beginning to end, it is all pork, all the time.  Roll it!


6 slices bacon
1 Tablespoon chopped green onions with some tops
2 Tablespoons butter
1/4 cup dry bread crumbs
1 Tablespoon crumbled blue cheese
1/4 teaspoon salt
12 medium mushrooms, stems removed

1.  Fry bacon until light brown but not crisp.  Cook and stir onions in butter until tender; remove from heat.  Stir in bread crumbs, blue cheese, and salt.
2.  Fill each mushroom cap with about 1 teaspoon blue cheese mixture; press 2 caps together.  Wrap bacon slice around each 2 mushrooms; secure with wooden picks.  Thread mushrooms onto 14 inch skewer.
3.  Place kabobs on grill 4-5 inches from medium-hot coals.  Cook, turning frequently, until bacon is crisp, 5-8 minutes.  Serves 6.



Cinnamon Cupcakes

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup whole milk

1.  Preheat oven to 350 degrees.  Line two standard muffin tins with paper liners.  Set aside.  Whisk together flour, baking powder, salt, and cinnamon in a medium bowl; set aside.

2.  Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes.  On medium speed, add eggs one at a time, mixing well after each addition.  Add vanilla and mix, scraping down sides of bowl.  With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk.  Stir with a rubber spatula until the batter is evenly blended.

3.  Divide batter evenly among lined cups, filling each two-thirds full.  Bake until a cake tester inserted into centers comes out clean.  15 to 18 minutes, rotating sheets halfway through.

4.  Let the cupcakes cool in tins on wire racks 20 minutes.  Invert cupcakes to remove from pans.  Cool completely on racks before frosting.

Maple-Bacon Buttercream Frosting

3 large egg yolks

1 cup pure maple syrup

1 cup (2 sticks) unsalted butter, cold, cut into small pieces

12 bacon slices, crisped and crumbled

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside.  In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 degrees on a candy thermometer, about 15 minutes.  Remove from heat.

With the mixer running, slowly pour syrup down the side of the bowl in a slow steady stream, until completely incorporated, about 1 minute.  Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes.  Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes.  Frost cinnamon cupcakes and top with crumbled bacon.


So long for now!  I will miss all of you and our pork-centric conversations.  Keep in touch!  You can always find me on Better Recipes at “The Daily Dish” and through Facebook and Twitter.  Cheers!

10 thoughts on “Hello Bacon, Farewell Blog

  1. Tanya – I am sure that would work just fine. I have often even used skim milk in recipes since that is what I usually have in the fridge. Also buttermilk is a great option since it is full of flavor, richness and not high in fat.

  2. Loved the whole bacon spectrum it can be so distracting…a little gingham & a little go-go boots!! Great job from the explosion of Red-Heads!! ♥ Muah
    Heidi Dene

  3. this was so fun! also, i got to reading some of your older entries and can’t wait to make the ham and asparagus pizza with alfredo sauce next time we do a pizza night at my place!

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